There are so many ways to incorporate balsamic vinegars, olive oils and specialty oils in every day recipes. At Olive Morada we are sharing a few that are tried and true. Our family has also been experimenting, (deliciously,) and will be adding to our recipes list as we create new marinades and discover new recipes to share. Once you have tried blending our extra virgin olives, infused and fused oils and white or dark vinegars, you’ll have some of your own unique recipes. Please feel free to share them with us.
1/2 Cup Honey–Ginger White Balsamic 1/2 Cup Chipotle Olive Oil1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste4 - 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil.
Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired temperature; medium, medium rare, etc. Allow to rest for 10 minutes before serving. So simple. Do good!
5 Cups all-purpose flour
1/3 Cup granulated sugar
1 Tablespoon salt
2 Packages rapid rise yeast
2 Cups warm water
1/4 Cup Certified Organic Butter Olive Oil
2 Large eggs
2 Tablespoons Certified Organic Butter Olive Oil
1/2 Cup chopped walnuts (optional)
1/2 Cup raisins (optional)
1/4 Cup brown sugar
1 Tablespoon ground cinnamon
1/3 Cup Certified Organic Butter Olive Oil
1/2 Cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350. Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned. Then fend off kitchen intruders and enjoy with coffee!
8 Medium red new potatoes
1/2 cup Garlic Infused Olive Oil ( You could also substitute with any non-infused EVOO, Red Cayenne Chili Olive Oil, or Mushroom Sage Olive Oil)
2 Teaspoons kosher salt
Fresh ground pepper to taste
1 Cup grated cheddar or any other melting cheese of your choice, (optional)
1 Tablespoon fresh chopped chives for garnish
Preheat the oven to 400 F.
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.